Spring shells with cheese
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This pasta shell casserole in a cheese sauce is literally bursting with richness and spring flavor from spinach and zucchini. The dish uses two cheeses—Parmesan and Gruyere—to deliver a rich, satisfying flavor and a deliciously chewy texture. Boiled medium shells are mixed with cheeses, a creamy sauce, and vegetables, and baked in the oven until the pasta is golden brown. The shell shape ensures you'll savor the incredible flavor of the sauce with every spoonful.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.9 kg. medium zucchini
- 110 g butter
- 1/4 cup premium flour
- 0.5 tsp. grated nutmeg
- A pinch of cayenne pepper
- 6 cups whole milk
- 4 sprigs of fresh thyme
- 3 bay leaves
- Grated zest of half a lemon
- 450 g medium shell pasta
- 4 shallots, chopped
- 2 large egg yolks, lightly beaten
- 110 g grated Parmesan (about 1 cup)
- 110 g grated Gruyere (about 1 and 1/4 cups)
- 110 g of small spinach
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Cooking the dish according to the recipe:
- Grate the zucchini coarsely into a colander. Toss with 1 tablespoon of salt, then place in the sink for about 15 minutes to drain. Squeeze out all the liquid.
- Meanwhile, melt 4 tablespoons of butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne pepper, 2 tablespoons of salt, and black pepper to taste. Stir with a wooden spoon to form a paste. Cook, stirring, until the paste thickens slightly, about 3 minutes.
- Slowly whisk in the milk, then add the thyme, bay leaf, and lemon zest and bring to a boil, stirring constantly. Reduce the heat and simmer until the liquid thickens slightly, about 25 minutes. Strain into a bowl, discarding the herbs.
- Meanwhile, position a rack in the upper third of the oven and preheat the oven to 220°C (425°F). Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and transfer the shells to the sauce.
- In a skillet over medium heat, melt the remaining 4 tablespoons of butter. Add the shallots and cook until translucent, 2-3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and most of the cheese, reserving 3 tablespoons for baking. Then add the spinach.
- Transfer the mixture to a 22 x 32 cm baking dish and sprinkle with the remaining cheeses. Bake until golden brown, 25-30 minutes. Let rest for 10 minutes and serve.
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